Sunday, July 25, 2010
56. Ham-and-Tomato Pie
From 2007 Southern Living Annual Recipes
Summer on a plate.
This pie was gorgeous, both in appearance and in taste, from the freshness of the basil and firm tomatoes to the heartiness of the ham and cheese.
It was wonderful as dinner with a salad...but even more delicious cold for lunch the next day.
The first slice I had, I worried that it was a little too salty, and I thought about halving the ham or cutting out one layer of cheese the next time I made it.
The next day, however, the flavors were just right...both light and rich, and not too salty. This was a perfect summer dish, for any meal of the day.
1 (8-oz.) package diced cooked ham
1 (9-inch) frozen unbaked pie shell
1 tablespoon Dijon mustard
1 cup (4 oz.) shredded mozzarella cheese, divided
2 medium plum tomatoes, thinly sliced
1 large egg
1/3 cup half-and-half
1 tablespoon chopped fresh basil
1/8 teaspoon pepper
Sauté ham in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.
Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.
Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.
Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve.